Miso Eggplant Butadon – Weeknight Pork Rice Bowl
Miso makes for an amazingly flavourful sauce for this quick rice bowl. Pair it with fried eggplants to make it a substantial and filling meal.
Servings: 7
Ingredients
- 1200 g pork shoulder thinly sliced
- 1 onion julienned
- Water as needed
- 2 eggplants
- Other vegetables as desired
Miso sauce slurry
- 2 tbsp light miso
- 4 tbsp soy sauce
- 2 tbsp dashi
- 2 tbsp sake
- 2 tsp sugar
Instructions
- Get rice cooking. Cook vegetables as desired.
- While waiting for the vegetables to cook, slice the onions and the eggplant. Prepare the miso sauce slurry.
- Reserve the cooked vegetables and wipe the pan clean. Heat up a generous amount of oil and fry the eggplants.
- Reserve the eggplants. Fry the onions until lightly browned, then add the pork slices along with the sauce slurry.
- Stir to combine and simmer gently, adding a bit of water to help it cook if needed.
- Taste and adjust the sauce to your liking.
- Assemble and serve.